nickisguitarded
New Forum Member
- Joined
- Apr 21, 2014
- Messages
- 1
- Reaction score
- 0
I'm new to home brewing, so I bought one of the standard beer kits and was doing my first batch (a Belgian Trippel). After the first 24 hours it bubbled very little and then stopped entirely. I noticed that the temperature of the beer was about 79 degrees at the time, so I moved it into my basement where overnight it reached about 59 degrees. Did I kill the yeast, or put it into some sort of hibernation it can come back from? I opened the primary fermentation and stirred with a sterilized spoon to try and get the yeast back in suspension, but didn't notice any bubbling yet? If I've killed the yeast, is there a way to save the batch? Add more yeast? Accept it as it is? The alcohol content was supposed to be around 9%, and mine is currently at about 5.5%. I wanted to let it actually ferment before moving it to the secondary fermentation, and then ultimately bottling.
Thanks in advance for any advice.
Thanks in advance for any advice.